Chef Eden Grinshpan, host of Top Chef Canada and cofounder and executive chef of Middle Eastern restaurant Dez in New York City, recently stopped by the PureWow test kitchen and showed us a whole new world when she whipped up a recipe for Kamut and sour cherry meze.
For the uninitiated, Kamut is an ancient grain with a sweet, nutty flavor and al dente texture. Compared to cooking with a bland grain like couscous, Kamut adds layers of flavor when you use it in a dish. Bob’s Red Mill makes a version, and you can also buy it at many specialty food markets.
Meze is just the Mediterranean way of saying appetizer. And lucky for us, this grain salad—with its fresh herbs and tangy dressing—complements most main dishes.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
1 cup kamut
½ cup chopped dried sour cherries
⅓ cup finely chopped toasted walnuts
⅓ cup finely chopped fresh parsley
¼ cup finely chopped red onion
¼ cup finely chopped fresh dill, plus more sprigs for serving
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 garlic clove, grated
1 teaspoon kosher teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup feta cheese
1. Bring 3 cups of salted water to a boil, add the Kamut, cover and reduce the heat to a simmer. Cook until tender, about 50 to 60 minutes.
2. Toss the Kamut with the cherries, walnuts, parsley, red onion and dill.
3. In a medium bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Drizzle the dressing over the Kamut and garnish with the feta and dill sprigs.